Peanut butter banana cake dgsv43a
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Bananas; ripe, mashed |
| ½ | cup | Margarine; softened |
| ½ | cup | Creamy peanut butter |
| 1 | cup | Whipping cream |
| 3 | Eggs | |
| 1 | pack | Pills.+ Butter Cake Mix |
| 2 | teaspoons | Flour |
| 1 | can | Pills. Vanilla Frosting Supr |
| ½ | teaspoon | Banana extract or vanilla |
| ½ | teaspoon | Yellow food coloring |
| ½ | cup | Powdered sugar |
| 2 | tablespoons | Creamy peanut butter |
| 2 | tablespoons | Milk |
| ½ | teaspoon | Vanilla |
| 2 | xes | Bananas, thinly sliced |
Directions
CAKE
FROSTING
GLAZE
GARNISH
1. Heat oven to 350 degrees F. Grease and flour 13x9"pan. 2. In large bowl, combine bananas and margarine; mix well (mixture will look slightly curdled). Add peanut butter; beat well. Add whipping cream and eggs; beat at high speed until smooth. Add cake mix and flour; beat at low speed until moistened; beat 2 minutes at high speed. Pour into greased and floured pan. 3. Bake at 350 Degrees for 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan, if desired. Cool completely. 4. In small bowl, combine all frosting ingredients; stir until smooth and creamy.
Frost cake. In small
04/21/92 6:44 PM bowl, combine all glaze ingredients; beat until smooth. Drizzle glaze over frosting. Just before serving, garnish with banana slices. Store in refrigerator. (Add ½ c flour to cake mix in altitude above 3500 ft.) a Pillsbury Bake Off Winner (Barbara Payne of Fort Ord, California, reformated for you by Judy Lausch DGSV43A)